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  • Writer's pictureOlivia Delmas

Slow Cooker Mexican Chicken Stuffed Peppers!

This recipe was so easy and fun to make! Such a creative way to eat healthy yet enjoy every bite! The great thing about using a slow cooker is that you can just leave it all day cooking, and then voila dinner is ready by the time you are hungry, no need to fuss!


3 chopped chicken breasts

1 can of black beans

1 can of corn (I used fresh, i chopped the kernels off the ear of 1 corn)

1 can of diced tomatoes

3 small peppers cut in half length ways (I used yellow peppers, however any color variety works!)

1 onion

2 cloves garlic

1/3 cup cilantro

1/3 cup parsley

1/3 cup chives

1/3 cup thyme

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chill powder (optional)

Salt & pepper to taste

Cheese (I used a Mexican blend of cheddar, Asiago and mozzarella)


Stir fry the onion and garlic in a pan with olive oil on a medium heat. When sauteed, add to slow cooker.

Season the chicken with the spices, then add to the slow cooker. Add the herbs, salt and pepper.

Add the canned tomatoes, and cover the lid. Cook on low heat for 6 hours.

When finished cooking in the slow cooker, fill each half of the peppers with the chicken mix. Top with cheese. Bake at 380 degrees Fahrenheit /190 degrees Celsius for 20 minutes or until the peppers are cooked!

I like to top mine with sour cream and avocado for some extra goodness!


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